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Gingerbread Cookies with Buttercream Icing

These holiday-spiced cookies are the first ones I make in December. The recipe came from my mother-in-law. If you like, tint the buttery icing a cheery pink or green and pipe it on with a decorating tip.

21 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

2/3 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon each ground cinnamon, cloves and ginger
ICING:
3 cups confectioners' sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon butter flavoring
3 to 4 tablespoons milk

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Beat in egg and molasses. Combine flour, baking soda, salt and
spices; gradually add to the creamed mixture and mix well.
Refrigerate for 2 hours or overnight.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
into desired shapes. Place on ungreased baking sheets. Bake at

2 of 2

Gingerbread Cookies with Buttercream Icing (continued)

Directions (continued)

350° for 8-10 minutes or until edges begin to brown. Remove from
pans to cool on wire racks.
For icing, beat sugar, butter and flavorings in a bowl. Gradually
stir in enough milk to achieve desired consistency. Frost cookies.
Yield: about 3-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 245 calories, 9 g fat (3 g saturated fat), 18 mg cholesterol, 208 mg sodium, 39 g carbohydrate, trace fiber, 2 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.